Crispy Indian Okra

• Vegan
• Gluten free
• Paleo

• Produce

  • 12 oz Baby okra, frozen
  • 2 cloves Garlic
  • 1/2 inch Ginger
  • 1 Onion
  • 1 Serrano pepper

• Baking & Spices

  • 3 tbsp Fat of choice
  • 1/4 tsp Salt
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

Found on myheartbeets.com

Description

Ingredients

• 12 oz frozen baby okra (bhindi), thawed (if you can find fresh young okra, use that!)
• 3 tablespoons fat of choice (avocado oil, ghee, or schmaltz work well)
• ½ teaspoon cumin seeds
• 1 onion, diced
• 1 Serrano pepper (or 1-2 thai bird chilies), minced
• 2 cloves garlic, minced
• ½ inch ginger, minced
• ¼ teaspoon turmeric
• ¼ teaspoon salt, adjust to taste

Directions

• Rinse okra, and slice into rounds. Spread them out onto a paper towel to dry while you prep the remaining ingredients. The okra must be completely dry.
• Melt 2 tablespoons of fat in a saute pan over medium-high heat.
• Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
• Saute for 10 minutes, or until the onions begin to brown. Then add the garlic, ginger and spices mix well.
• Reduce heat to medium and add the remaining 1 tablespoon of fat and the okra. Stir-fry for 10-12 minutes or until the okra is dry and crispy.